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Salmon Traybake with Soy, Chilli, and Lime Recipe

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4.9 from 79 reviews

A vibrant and healthy salmon traybake infused with a zesty soy, chilli, and lime dressing. This simple one-pan meal combines tender salmon fillets with crisp Tenderstem broccoli, green beans, and sweet red pepper, all roasted to perfection and dressed with a fresh, aromatic mixture of garlic, ginger, spring onions, and lime. Perfect for a quick, flavorful dinner packed with nutritious ingredients.

Ingredients

Scale

For the Salmon Traybake

  • ½ lime, juice only
  • 1 tbsp soy sauce (gluten-free if required)
  • ½ tsp caster sugar
  • 2 x 200g/7oz salmon fillets
  • 100g/3½oz Tenderstem broccoli, trimmed
  • 100g/3½oz green beans, halved
  • 1 small red pepper, sliced

For the Dressing

  • 1 small garlic clove, grated
  • 1cm/½in piece fresh root ginger, peeled and grated
  • 2 spring onions, white part finely chopped, green part thinly sliced
  • 1 red finger chilli, very finely chopped
  • ½ lime, juice only
  • 1 tbsp soy sauce (gluten-free if required)
  • 2 tsp olive oil
  • 1 tsp sesame oil (optional)
  • ½ tsp caster sugar

Instructions

  1. Prepare the traybake marinade: In a small bowl, combine the juice of half a lime, 1 tablespoon of soy sauce, and ½ teaspoon of caster sugar. Stir until the sugar dissolves completely.
  2. Marinate the salmon and vegetables: Place the salmon fillets, trimmed Tenderstem broccoli, halved green beans, and sliced red pepper in a baking tray. Pour the lime and soy marinade over them, tossing gently to coat everything evenly.
  3. Roast the salmon and vegetables: Preheat your oven to 200°C (fan 180°C), 400°F, or Gas Mark 6. Roast the salmon and vegetables in the preheated oven for 15–20 minutes, or until the salmon is cooked through and the vegetables are tender yet crisp.
  4. Make the dressing: Meanwhile, in a bowl, mix together the grated garlic, grated ginger, finely chopped white parts of the spring onions, finely chopped red finger chilli, juice of the remaining half lime, 1 tablespoon soy sauce, 2 teaspoons olive oil, 1 teaspoon sesame oil (if using), and ½ teaspoon caster sugar. Whisk well to combine.
  5. Serve: Once the salmon and vegetables are cooked, remove from the oven and drizzle the dressing over the traybake while still warm. Garnish with the thinly sliced green parts of the spring onions. Serve immediately for a fresh, flavorful meal.

Notes

  • Use gluten-free soy sauce to make this recipe gluten-free.
  • Adjust the chilli amount to suit your spice tolerance.
  • Sesame oil is optional but adds a nutty depth to the dressing.
  • Serve with steamed rice or quinoa for a complete meal.
  • To save time, prepare the dressing in advance and store in the fridge.

Find it online: https://amandafood.com/salmon-traybake-with-soy-chilli-and-lime-recipe/